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Homemade Marshmallows with Raspberry Marionberry Fruit Spread

It’s still winter, so that means it’s still hot cocoa season! And, what goes better with cocoa than homemade marshmallows with our Raspberry Marionberry Fruit Spread? Yeah, pretty much nothing 🙂

The base recipe for these marshmallows is right from Alton Brown. All we did was omit the vanilla and add in our fruit spread. The berry flavor is pretty light, but make sure not to go to heavy on the fruit spread as it can greatly change the texture of the marshmallows. We also highly recommended that you use a stand mixer for this recipe as it whips for a long time. Enjoy and let us know how they turn out!

Homemade Marshmallows with Raspberry Marionberry Fruit Spread

Ingredients:

  • 2 Tablespoons Mt. Hope Farms Raspberry Marionberry Fruit Spread

Directions:

Gather all ingredients. Place water in your freezer for about 30 minutes to make sure it is well chilled.

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Make sure the whisk attachment is ready to go.

Combine the sugar and cornstarch in a bowl. Spray a 9″ x 13″ baking pan and spatula with nonstick cooking spray and completely coat with the sugar and cornstarch mixture. Set aside pan and the rest of the cornstarch mixture for later.

In a saucepan, combine the other 1/2 cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 4 minutes, with NO stirring or moving of the pan, so the sugar starts to dissolve. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (about 8 minutes). Again, NO stirring or movement of the pan during this time. Remove the mixture from heat immediately and get ready to add it to the mixer.

Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture to avoid any splashing. Once you have added all of the syrup, increase the speed to high. This is the fun part- you begin to see the marshmallow fluff forming! Continue to whip until the mixture becomes very thick and is lukewarm, approximately 17 minutes. Add the fruit spread during the last minute of whipping.

When the mixture is done whipping, pour into the prepared baking pan, making sure the mixture is spread evenly with your spatula. Lightly coat/dust the top of the marshmallows with the cornstarch mixture you mixed up at the beginning of the recipe.

Next, allow the marshmallows to sit for at least 8 hours and up to overnight. The original recipe calls for at least 4 hours, but we have found that letting them sit longer creates a better texture and firmer set.

Once the marshmallows have firmed up, it’s time to get them out of the pan and cut them! Heavily dust a large cutting board or pastry mat with the remaining cornstarch mixture. Using a butter knife sprayed with nonstick cooking spray, go around the edge of the baking pan, loosening the marshmallows.  Turn the pan over onto the cutting board, fully removing the marshmallows. Next, coat a pizza cutter with nonstick cooking spray (this is a MUST…trust us) and begin cutting the marshmallows into strips and then squares. Roll each square in the cornstarch mix to coat.

Enjoy right away or store in an airtight container for up to 3 weeks.

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